These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

82 related articles for article (PubMed ID: 22059616)

  • 1. Stability of haem pigments in model systems and cooked meat.
    Ponce E; Linforth R; Hall M; Guerrero I; Taylor AJ
    Meat Sci; 1994; 38(1):141-51. PubMed ID: 22059616
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Potential of electrospray mass spectrometry for meat pigment identification.
    Taylor AJ; Linforth R; Weir O; Hutton T; Green B
    Meat Sci; 1993; 33(1):75-83. PubMed ID: 22059945
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of NaCl, myoglobin, Fe(II), and Fe(III) on lipid oxidation of raw and cooked chicken breast and beef loin.
    Min B; Cordray JC; Ahn DU
    J Agric Food Chem; 2010 Jan; 58(1):600-5. PubMed ID: 19904983
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Evaluation of a commercial lateral flow feed test for rapid detection of beef and sheep content in raw and cooked meats.
    Rao Q; Hsieh YH
    Meat Sci; 2007 Jul; 76(3):489-94. PubMed ID: 22060991
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties.
    Mitsumoto M; O'Grady MN; Kerry JP; Joe Buckley D
    Meat Sci; 2005 Apr; 69(4):773-9. PubMed ID: 22063156
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Role of globin moiety in the chemical structure of curing pigment.
    Soltanizadeh N; Kadivar M
    J Agric Food Chem; 2012 May; 60(18):4718-24. PubMed ID: 22519707
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Use of meat fluorescence emission as a marker of oxidation promoted by cooking.
    Gatellier P; Santé-Lhoutellier V; Portanguen S; Kondjoyan A
    Meat Sci; 2009 Dec; 83(4):651-6. PubMed ID: 20416643
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Histidine and not tyrosine is required for the peroxide-induced formation of haem to protein cross-linked myoglobin.
    Reeder BJ; Cutruzzolà F; Bigotti MG; Watmough NJ; Wilson MT
    IUBMB Life; 2007; 59(8-9):477-89. PubMed ID: 17701542
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Characterization of bison (Bison bison) myoglobin.
    Joseph P; Suman SP; Li S; Beach CM; Steinke L; Fontaine M
    Meat Sci; 2010 Jan; 84(1):71-8. PubMed ID: 20374756
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Orientation of oxygen in oxyhaemoproteins and its implications for haem catabolism.
    Brown SB; Chabot AA; Enderby EA; North AC
    Nature; 1981 Jan; 289(5793):93-5. PubMed ID: 7453813
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Differential heat stability of amphenicols characterized by structural degradation, mass spectrometry and antimicrobial activity.
    Franje CA; Chang SK; Shyu CL; Davis JL; Lee YW; Lee RJ; Chang CC; Chou CC
    J Pharm Biomed Anal; 2010 Dec; 53(4):869-77. PubMed ID: 20619994
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Characterization and kinetics studies of water buffalo (Bubalus bubalis) myoglobin.
    Dosi R; Di Maro A; Chambery A; Colonna G; Costantini S; Geraci G; Parente A
    Comp Biochem Physiol B Biochem Mol Biol; 2006 Oct; 145(2):230-8. PubMed ID: 16959515
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The antioxidant activities of nitrite and nitrosylmyoglobin in cooked meats.
    Morrissey PA; Tichivangana JZ
    Meat Sci; 1985; 14(3):175-90. PubMed ID: 22055936
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Evaluation of a new model system for studying the formation of heterocyclic amines.
    Messner C; Murkovic M
    J Chromatogr B Analyt Technol Biomed Life Sci; 2004 Mar; 802(1):19-26. PubMed ID: 15035993
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Non-haem iron availability from pork meat: Impact of heat treatments and meat protein dose.
    Sørensen AD; Sørensen H; Søndergaard I; Bukhave K
    Meat Sci; 2007 May; 76(1):29-37. PubMed ID: 22064188
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Catalysts of lipid oxidation in meat products.
    Johns AM; Birkinshaw LH; Ledward DA
    Meat Sci; 1989; 25(3):209-20. PubMed ID: 22054514
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of cooking on concentrations of β-estradiol and metabolites in model matrices and beef.
    Braekevelt E; Lau BP; Tague B; Popovic S; Tittlemier SA
    J Agric Food Chem; 2011 Feb; 59(3):915-20. PubMed ID: 21218831
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Mass spectrometric composition and molecular mass of Lumbricus terrestris hemoglobin: a refined model of its quaternary structure.
    Martin PD; Kuchumov AR; Green BN; Oliver RW; Braswell EH; Wall JS; Vinogradov SN
    J Mol Biol; 1996 Jan; 255(1):154-69. PubMed ID: 8568863
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Formation and stability of heterocyclic amines in a meat flavour model system. Effect of temperature, time and precursors.
    Bordas M; Moyano E; Puignou L; Galceran MT
    J Chromatogr B Analyt Technol Biomed Life Sci; 2004 Mar; 802(1):11-7. PubMed ID: 15035992
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The effect of conditioning on the strength of perimysial connective tissue dissected from cooked meat.
    Lewis GJ; Purslow PP; Rice AE
    Meat Sci; 1991; 30(1):1-12. PubMed ID: 22061646
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 5.